Pork Tenderloin with Sugar Snap Pea Salad
The recipe Pork Tenderloin with Sugar Snap Pea Salad can be made in roughly 40 minutes. For $2.78 per serving, this recipe covers 41% of your daily requirements of vitamins and minerals. One portion of this dish contains around 36g of protein, 21g of fat, and a total of 414 calories. This recipe serves 4. A mixture of olive oil, breadcrumbs, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. 68 people were glad they tried this recipe. It is a good option if you're following a dairy free diet. It works well as a main course. It is brought to you by Foodnetwork. Overall, this recipe earns a great spoonacular score of 98%. Similar recipes include Orange-Glazed Pork Tenderloin with Cranberry Tabbouleh with Snap Pea Sauté, Shrimp, Pork, And Sugar Snap Pea Spring Rolls, and Sugar Snap Pea Salad.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
3 tablespoons sliced almonds
3 tablespoons breadcrumbs
2 carrots, thinly sliced
1 tablespoon plus 2 teaspoons dijon mustard
1/4 cup chopped fresh parsley
1 small clove garlic, grated
Kosher salt and freshly ground pepper
1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 pound sugar snap peas, trimmed
1 large bunch watercress, trimmed
Equipment:
oven
baking sheet
whisk
bowl
kitchen thermometer
plastic wrap
microwave
knife
Cooking instruction summary:
Position a rack in the upper third of the oven; preheat to 400 degrees F. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes. Transfer to a plate and let cool. Increase the oven temperature to 450 degrees F. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil. Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes. Let rest 5 minutes. Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes. Let cool slightly. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad. Photograph by Justin Walker
Step by step:
1. Position a rack in the upper third of the oven; preheat to 400 degrees F.
2. Spread the almonds on a baking sheet and toast in the oven until golden, 6 to 8 minutes.
3. Transfer to a plate and let cool.
4. Increase the oven temperature to 450 degrees F.
5. Mix the parsley, vinegar, 2 teaspoons mustard, the garlic, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Slowly whisk in the olive oil.
6. Transfer 1 tablespoon of the vinaigrette to a bowl and stir in the breadcrumbs. Set the pork on the baking sheet; season with1/2 teaspoon salt and a few grinds of pepper.
7. Brush with the remaining 1 tablespoon mustard, then pat the breadcrumb mixture all over. Roast until the pork is golden and a thermometer inserted into the center registers 145 degrees F, 15 to 20 minutes.
8. Let rest 5 minutes.
9. Meanwhile, put the peas and carrots in a microwave-safe bowl; add a pinch of salt and a splash of water, cover with plastic wrap and pierce a few times with a knife to vent; microwave until crisp-tender, 3 to 4 minutes.
10. Let cool slightly.
11. Add the watercress, almonds and the remaining vinaigrette. Slice the pork; serve with the salad.
12. Photograph by Justin Walker
Nutrition Information:
covered percent of daily need
